Our Eggless baking group decided to do an eggless version of Doughnuts this month.Though this has been in my 'to-do' list for a long time, i was really glad that this was chosen as I now found a reason to make these.
Lil Angel loved the doughnuts from one of the restaurants inside the Changi airport,Singapore. We used to make it a point to visit the same restaurant each time just to feast on the delicious doughnuts. Out favorite was the one filled with blueberry jam.Yum..
This recipe got back a lot of happy memories and I was really glad to try it out. Since chocolate is Lil angels favorite ingredient, I made the chocolate glazed ones with different sprinkles as garnish to add color to the yumminess.
Until I read the title a few minutes back I did not realize that we were supposed to make 'crispy,creamy doughnuts'! Will be doing that some other time, until that please enjoy this chocolate covered doughnuts :)
All Purpose Flour - 1 1/2 cups
Active dry yeast - 1/2 tablespoon
Warm milk- 3/4 cup
Butter melted- 1 1/2 tablespoons
Baking powder- 1/2 tablespoon
Powdered sugar - a little less than 1
Salt - a pinch
Oil to deep fry
- Take 1/4 cup of milk, 1 tablespoon sugar and yeast in a bowl and set aside till it is frothy.
- Meanwhile mix the remaining milk, vanilla essence, melted butter.
- In another bowl, take the flour, salt and mix well.
- Add the yeast mixture, milk mixture and knead to a dough.
- Shape the dough and oil it on all sides and place it in an oiled bowl and cover and let it rest for an hour or till it doubles.
- Punch back after an hour and and roll out the dough.
- Use a donut cutter [or two different sized bottle lids] and cut out the donuts.
- Let it sit on a greased board for 10 minutes.
- Gather the extra dough dough and repeat.
- Heat oil and slide the doughnuts till brown in color.
- Drain on a paper napkin and serve as such / with glaze.
For the glaze / frosting
Butter -1 /4 cup
Hershey's cocoa powder- 1/2 cup
Powdered sugar - 1/2 cup
Milk- 1/3 cup
- Melt the butter and stir in the cocoa powder.
- Put in the sugar and mix.
- Add the milk little by little ,mixing all the while, till you get a spreadable consistency. You may or may not use up the 1/3 cup of milk. So don't add the milk in one go.
I used this for the Hershey's perfectly chocolate chocolate cake and had it in the freezer. I left it on the counter top for and hour and added some milk and used it as a glaze.
Dip the plain doughnuts in a bowl filled with the chocolate glaze and let the excess drip off the wire rack. Serve as such or decorated with sprinkles of your choice....
The dough holes were fried separately and dusted with icing sugar while still warm...
Labels: Eggless Bakin Group, Flavors from across the border, Morning Raga